Marry Me Pasta – A Creamy One-Pan Weeknight Romance

If you’ve ever sat down after a busy day and just craved comfort, you’re going to fall in love with marry me pasta. I remember the evening I first created this recipe—my kitchen smelled like garlic and sun-dried tomatoes, the sauce was so rich I knew I had a winner, and when I tasted that first forkful I thought, “Yep, this deserves a ring.” From pantry staples to dinner-table hero, this dish brings the drama of date night with the simplicity of your favorite weeknight meal.

What Is “Marry Me Pasta”?

You might have heard of “marry me chicken”, and marry me pasta is the pasta-centric version of that viral dish: a garlicky, sun-dried tomato and heavy-cream sauce tossed with pasta (and optionally protein), with enough flair to impress but without the fuss. The origin of the “marry me” tag comes from the idea that one bite is so good you could imagine someone popping the question. It features bold flavors like sun-dried tomatoes, Parmesan cheese, garlic and rich cream, all wrapped up in your favorite pasta shape.

What makes it tick?

• A sauce so luscious it clings to the nooks and ridges of penne, rigatoni or farfalle.
• A flavor profile that balances tangy tomato, savory garlic, and cheesy richness.
• The feel of a “fancy” meal made accessible for any evening.
  And yes—you’ll be hearing the words “one-pan creamy pasta”, “weeknight dinner”, “comfort food”, and “date-night pasta” a lot for good reason.
  This version you’re about to make takes all that and keeps it practical for a U.S. audience: simple to shop for, quick to cook, and customizable for many dietary tweaks.

Ingredients & Equipment You’ll Need

Ingredients

• 12 ounces penne or rigatoni pasta
• 2 tablespoons olive oil
• 4 ounces sun-dried tomatoes (julienned, oil-packed preferred)
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red-pepper flakes (optional for heat)
• 1 cup low-sodium chicken (or vegetable) broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach (optional, for color and veggies)
• Fresh basil leaves, torn, for garnish

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan with lid
• Measuring cups and spoons
• Tongs or a large spoon for stirring
• Serving bowls

With this equipment and ingredients, you’re ready to go. All items are common in an American kitchen, and the units are U.S.-friendly.

this recipe

Step-by-Step Instructions (How to Make It)

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (a minute or so shy of full doneness). Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside.

Sauté and Build the Sauce

In your large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes and cook for about 1-2 minutes to release their flavor. Then stir in the garlic, Italian seasoning and crushed red-pepper flakes; cook until fragrant (~30 seconds). Pour in the broth and let it simmer gently for 2-3 minutes.

Add Cream and Cheese

Reduce the heat to low. Stir in the heavy cream and butter. Allow the sauce to come together, then add the Parmesan cheese. Stir until the cheese melts into the sauce and it becomes silky-smooth. If the sauce gets too thick, use a little of the reserved pasta water to loosen it.

Combine Pasta and Finish

Return the pasta to the skillet and gently toss to coat each piece evenly with sauce. If you’re using spinach, stir it in now and let it wilt slightly. Taste and adjust salt and pepper as needed. Turn off the heat, garnish with fresh basil, and serve immediately while it’s warm and indulgent.

Why You’ll Love This Version of Marry Me Pasta

You’ll love this rendition because it marries elegance and ease: it looks like a dish you’d find at a date-night bistro, but comes together quickly enough for a Tuesday dinner. The sauce has texture and flavor—thanks to sun-dried tomatoes and Parmesan—and the pasta offers a comforting base. You’ll find the richness satisfying, yet the dish remains approachable and customizable. It fits right into a U.S. cooking mindset: affordable ingredients, minimal fuss, maximum reward.

Dietary Variations & Substitutions

Vegan Version

Swap heavy cream for full-fat coconut milk or cashew cream. Replace Parmesan with nutritional yeast or a vegan Parmesan alternative. Use a plant-based butter substitute and vegetable broth. Choose your favorite vegan pasta.

Gluten-Free Version

Use gluten-free penne or rigatoni. Ensure your broth is certified gluten-free. Everything else stays the same, and you won’t sacrifice flavour.

Low-Calorie / Lighter Version

Go with half-and-half or light cream instead of heavy cream. Skip the butter or use a smaller amount. Increase spinach or add zucchini ribbons to stretch the sauce further and lower the calories.

Halal Version

Make sure the broth (if using) is halal-certified or switch to vegetable broth. Use halal-approved Parmesan or substitute with a safe cheese alternative. Avoid any non-halal meat additions.

Vegetarian Version

Omit meat entirely (if using previously) and ensure any broth or cheese used is vegetarian-friendly. Add mushrooms or roasted vegetables for texture if desired.

These variations let you tailor the dish to your dietary lifestyle without losing that signature creamy sun-dried tomato flavor.

Serving Suggestions & Side Dishes

This dish stands beautifully on its own, but you can elevate it with a few pairing ideas. A crisp green salad with lemon-vinaigrette brings balance to the richness. Garlic bread or warm, crusty Italian bread is perfect for mopping up sauce. For a drink, a light white wine or sparkling water with lemon works nicely in U.S. homes. Serve the pasta on warmed plates for a restaurant feel. Portion size: plan on about 1¼ cups (cooked) per person before adding sides.

Storage, Reheating & Meal-Prep Tips

Leftovers? Store the dish in an airtight container in the fridge for up to 3-4 days. When reheating, use medium-low heat on the stovetop and add a splash of broth or cream to revive the sauce’s richness—and prevent it from becoming dry or separating. Freezing is not ideal because cream-based sauces may separate upon thawing; so, freezing is not recommended. If you want to meal-prep, cook the sauce ahead of time and keep it in the fridge; boil the pasta fresh and combine when ready to serve.

FAQ

What makes marry me pasta so popular, and what does the name mean?

The name “marry me pasta” comes from the idea that the dish is so rich, creamy and irresistible—with sun-dried tomatoes, garlic, and Parmesan in a velvety sauce—that one bite might just make dinner feel like a proposal. It taps into the “viral” trend of dishes promising indulgence and romance while staying approachable as a weeknight meal.

Can I make marry me pasta ahead or store the leftovers?

Yes—you can store leftovers of marry me pasta in an airtight container in the fridge for about 3-4 days. When you reheat it, do so gently over medium-low heat and add a splash of broth or cream to restore the sauce’s richness and avoid separation.

Which pasta shape works best for marry me pasta and why?

A shape like penne, rigatoni or farfalle works really well because the sauce’s rich cream and sun-dried tomato bits cling to the grooves and ridges, ensuring you get maximum flavour in each bite. Choose a pasta you enjoy, but if you want that restaurant-style coating, go with one of those shapes.

How can I adapt Mary Me Pasta to a vegan or gluten-free diet?

For a vegan diet: use non-dairy cream (like cashew or coconut), a vegan Parmesan substitute and a plant-based pasta. For gluten-free: pick a certified gluten-free pasta and ensure your broth and cheese (or substitutes) don’t contain hidden gluten. With these tweaks, you keep the flavour but adapt it to your dietary needs.

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